| 生物保鲜液常温荔枝保鲜的效果 |
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| 引用本文： | 张福星,蒋炳生,洪春来,王润屹,李杰生. 生物保鲜液常温荔枝保鲜的效果[J]. 安徽农业科学, 2002, 30(1): 125-127. DOI: 10.3969/j.issn.0517-6611.2002.01.064 |
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| 作者姓名： | 张福星 蒋炳生 洪春来 王润屹 李杰生 |
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| 作者单位： | 1. 浙江省嘉兴市农业科学研究院,浙江嘉兴,310416;2. 广州军区联勤部 |
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| 基金项目： | 周锡山厂长资助项目;; |
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| 摘 要： | 生物保鲜液(fb313)主要是从真菌与放线菌等微生物菌种发酵液中提炼萃取的混合液产物品,用其稀释液(强化)对荔枝果实浸醮风干,在常(室)温30℃±5℃下贮藏保鲜.试验结果表明,室内相对湿度在80%左右,气(室)温高达30℃±5℃,理想保鲜效果即荔枝果实外壳呈鲜艳红色可达6 d;商品保鲜可食性效果在9 d左右;大于或等于15 d时,虽50%荔枝果实外壳呈褐色未见感染病斑,但荔枝果实内肉质开始溢汁或少量干缩并有异味,一般不宜食用.
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| 关 键 词： | 生物保鲜液(fb313) 糯米荔枝 常温保鲜 染菌率 好果率 感观品质 |
Effect of Biological Fresh-keeping Liquor on Lichee Storage in Normal Temperature |
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| Zhang Fuxing et al. Effect of Biological Fresh-keeping Liquor on Lichee Storage in Normal Temperature[J]. Journal of Anhui Agricultural Sciences, 2002, 30(1): 125-127. DOI: 10.3969/j.issn.0517-6611.2002.01.064 |
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| Authors: | Zhang Fuxing et al |
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| Abstract: | Biological liquor(fb313)was extracted from the mixture solution of fungus and actinomyces fermentation. The lichee fruit soaked in the certain concentration of the liquor could be maintained under fresh-keeping at normal temperature. The experiment indicated that the ideal lichee fruit could be maintained for 6 days by means of the technique, commercial fruit could be eatable for 9 days. When maintained for 15 days or more, the fruit could not be eatable even though 50% of the fruit without infected. |
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| Keywords: | Biological liquor(fb313) Lichee Fresh-keeping at normal temperature |
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